Asparagus Fingerling And Goat Cheese Pizza
From pat2me 14 years ago
- 18 minutes to make
- Serves 4
This is a wondeful taste combination. All prep can be done ahead and takes about 2 1/2 hrs for the crust and about 15 minutes for the vegetables Recipe and photo from Bon Appetit
Ingredients
- Topping shopping list
- 5 ounces fingerling potatoes shopping list
- cornmeal for sprinkling shopping list
- 2 Tbl EVOO, divided shopping list
- 1 garlic clove, pressed shopping list
- 4 green onions, thinly sliced, divided shopping list
- 1 1/3 C grated mozzarella (about 6 ounces) shopping list
- 4 ounces soft goat cheese, crumbled shopping list
- 8 ounces asparagus, trimmed, each spear cut in half lengthwise and then in half crosswise into 2 to 3 inch pieces shopping list
- ½ C grated parmesan cheese shopping list
- Crust (do ahead) shopping list
- 1 C (or more) warm water (105 to 115F) shopping list
- 1 ½ tsp active dry yeast shopping list
- 2 c flour shopping list
- ¾ c unbleached whole wheat flour shopping list
- 3 Tbl vital wheat gluten shopping list
- 1 ½ tsp coarse kosher salt shopping list
- 3 Tbl EVOO, divided shopping list
How to make it
- Dough
- 1 C (or more) warm water (105 to 115F)
- 1 ½ tsp active dry yeast
- 2 c flour
- ¾ c unbleached whole wheat flour
- 3 Tbl vital wheat gluten
- 1 ½ tsp coarse kosher salt
- 3 Tbl EVOO, divided
- With machine running gradually add yeast mixture through feed tube of processor
- Process until dough forms a ball, adding more water by tsps. If dry, about 1 mintue
- Brush a large bowl with 1 Tbl oil
- Place dough in bowl and turn to coat; cover with a kitchen towel
- Let rise until double, about 2 hours
- Punch dough down, divide in half and form two balls
- Do ahead
- Seal in plastic bags for up to 4 days in refrigerator or 1 month in freezer
- Let chilled dough sit out an hour and frozen 4 hrs. before using
- Topping
- Place potatoes in a small saucepan. Cover with water by an inch
- Bring to boil and cook until tender, about 10 minutes. Drain and cool
- Cut potatoes into thin slices
- Preheat oven to 450
- Sprinkle rimless baking sheet or pizza pan with cornmeal
- Roll and stretch dough to a 16 x 11 oval
- Transfer to baking sheet
- Mix 1 T EVOO and garlic in small bowl
- Brush oil over dough
- Sprinkle ¾ of the green onions over dough and then the mozzarella, leaving an inch border
- Top with potato slices and goat cheese
- Toss asparagus and 1 Tbl EVOO in medium bowl; scatter asparagus over pizza
- Sprinkle with Parmesan, then lightly with salt and generously with pepper
- Bake until crust is browned and asparagus is tender about 18 minutes
- Transfer to a cutting board and sprinkle with remaining green onions
The Rating
Reviewed by 7 people-
tasty thanks high5
momo_55grandma
in Mountianview loved it
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Love recipes from scratch! Thanks for showing us something so unique and delicious looking!
juels
in Clayton loved it
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Oh Pat, that looks sooooo good! I will be trying this one for sure - great flavors and I'm sure it's worth the extra prep time ("from scratch" always is!)...thanks for sharing it! I hope you're doing well, and enjoying the summer!! Krum
krumkake
in Chicago Suburbs loved it
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